Pumpkin Cream Soup
4 servings
50 minutes
Pumpkin cream soup is a delicate and velvety dish that warms and comforts. Its roots trace back to Russian cuisine, where pumpkin dishes are especially valued in autumn and winter. The sweet flesh of the pumpkin, complemented by aromatic carrots, onions, and potatoes, transforms into a silky cream through careful blending. Light nutty notes are added by pumpkin seeds, while basil refreshes the flavor palette. This soup is perfect for serving with crispy croutons that add textural variety. It is ideal for a cozy family dinner or festive gathering, delighting with its vibrant color and rich taste.
1
Pour vegetable oil into the pot and heat it. Then chop all the vegetables in any shape.
- Vegetable oil: 20 ml
- Pumpkin pulp: 150 g
- Carrot: 50 g
- Onion: 50 g
- Potato: 80 g
2
Add onion and carrot to hot oil. Fry until golden.
- Onion: 50 g
- Carrot: 50 g
3
Then add pumpkin and potatoes to the onion and carrot. Pour in water. Cook for 40 minutes until fully cooked.
- Pumpkin pulp: 150 g
- Potato: 80 g
- Water: 300 ml
- Salt: 4 g
4
Remove from the stove and blend with a blender to avoid lumps.
5
Heat the ready soup in a saucepan until it boils.
6
Pour the soup into bowls, sprinkle with seeds, and garnish with basil sprigs. Serve the croutons in a sauce boat.
- Peeled pumpkin seeds: 4 g
- Basil: 4 sprigs
- Crackers: 40 g